Keto Chocolate Pecan Cookies
These soft and chewy chocolate cookies are rich with cocoa, sweet cinnamon and crunchy pecans.
How to Make It
Step 1
Add the ground almonds, baking soda, cocoa powder, erythritol, cinnamon, ginger and salt to a food processor. Blend to combine.
Step 2
Add the lemon juice, vanilla and coconut oil and blend again until well combined.
Step 3
Add the eggs and blend to form a slightly tacky dough.
Step 4
Transfer the dough to a bowl. Roughly chop the pecans and add to the bowl, stir well, distributing evenly throughout the dough. Refrigerate for 30 minutes.
Step 5
Preheat the oven to 350 degrees Fahrenheit and line a shallow oven tray with baking paper.
Step 6
Divide the dough into 15 even portions and press into cookie shapes across the lined oven tray, roughly 1/3 of an inch thick.
Step 7
Bake for 15 minutes or until firm on top and cooked through, then set aside to cool and firm further.
Ingredients
- Almonds, Raw
2-½ cup, ground
- Raw Egg
2 medium
- Cinnamon, Ground
2 teaspoon
- Ginger, Ground
1 teaspoon
- Lemon Juice
1 teaspoon
- Vanilla Extract
1 teaspoon
- 100% Pure Erythritol By Now
½ cup
- Baking Soda
½ teaspoon
- Cocoa Powder, Unsweetened
⅓ cup
- Coconut Oil
⅓ cup
- Pecans, Raw
⅓ cup
- Salt, Sea Salt
¼ teaspoon